Limestone Rocks

  • Dark Side of the Moon

    Limestone Rocks R465.00
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2009 / Ramsey 2009
    Cultivars Clones: Pinotage PI48A / Chenin Blanc CN422 / Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before (CN+CY) and at (PI) Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 2nd Fill
    Maturating: Barriques 1st (40%) and 2nd (60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 03.02.2015 to 11.02.2015
    Pressing Date: 08.02.2015 to 16.02.2015
    Blending Date: 10.10.2016
    Bottling date: 01.11.2016
    Maceration Period thereof Cold: 3 Days 3 Days (CN+CY)
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: CN43%/PI38%/CY29%
    Average Yield Balling: 23 hl/ha 23.3°Bx
    Alcohol Residual Sugar: 13.9% 3.3 g/ltr
    Acidity Addition Total Acidity pH: None 5.9 g/ltr pH 3.6
    Tannin Addition Total Extract: None 23.2 g/ltr
    Total Sulphur thereof free: 0.116 g/ltr 0.012 g/ltr
    Production: 1,500 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Release Date: Q4-2020
    Type White Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2009 / Ramsey 2009
    Cultivars Clones: Pinotage PI48A / Chenin Blanc CN422 / Chardonnay CY227B
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before (CN+CY) and at (PI) Pressing
    Pressing: Bucher Pneumatic Press
    Wild Yeast Fermenting: Barriques 2nd Fill
    Maturating: Barriques 1st (40%) and 2nd (60%) Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 12.02.2016 to 24.02.2016
    Pressing Date: 20.02.2016 to 24.02.2016
    Blending Date: 06.11.2017
    Bottling date: 04.12.2017
    Maceration Period thereof Cold: 4 Days 4 Days (CN+CY)
    Alcoholic Fermentation Period: 14 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: CN46%/PI34%/CY20%
    Average Yield Balling: 33 hl/ha 24.0°Bx
    Alcohol Residual Sugar: 14.2% 4.0 g/ltr
    Acidity Addition Total Acidity pH: None 6.0 g/ltr pH 3.5
    Tannin Addition Total Extract: None 23.6 g/ltr
    Total Sulphur thereof free: 0.093 g/ltr 0.090 g/ltr
    Production: 1,375 btl à 0.750 ltr
    Chemical Analysis before Bottling
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    THE DISTRIBUTION
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  • Child in Time

    Limestone Rocks R465.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 19.02.2015 to 18.03.2015
    Pressing Date: 14.03.2015 to 12.04.2015
    Blending Date: 01.02.2017
    Bottling date: 17.02.2017
    Maceration Period thereof Cold: 6 Days 6 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PR86%/PI14%
    Average Yield Balling: 14.3 hl/ha 24.2°Bx
    Alcohol Residual Sugar: 14.3% 3.2 g/ltr
    Acidity Addition Total Acidity pH: None 6.1 g/ltr pH 3.6
    Tannin Addition Total Extract: None 35.4 g/ltr
    Total Sulphur thereof free: 0.055 g/ltr 0.010 g/ltr
    Production: 751 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Release Date: Q4-2020
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PR86%/PI14%
    Average Yield Balling: 32.0 hl/ha 23.0°Bx
    Alcohol Residual Sugar: 13.6% 2.9 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.5
    Tannin Addition Total Extract: None 31.4 g/ltr
    Total Sulphur thereof free: 0.057 g/ltr 0.012g/ltr
    Production: 1,184 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
    Our -Customers can buy directly from our website:
  • Gadda da Vida

    Limestone Rocks R465.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 19.02.2015 to 18.03.2015
    Pressing Date: 14.03.2015 to 12.04.2015
    Blending Date: 01.02.2017
    Bottling date: 17.02.2017
    Maceration Period thereof Cold: 6 Days 6 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI85%/PR15%
    Average Yield Balling: 21.3 hl/ha 25.3°Bx
    Alcohol Residual Sugar: 15.4% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.2 g/ltr pH 3.7
    Tannin Addition Total Extract: None 34.3 g/ltr
    Total Sulphur thereof free: 0.062 g/ltr 0.015 g/ltr
    Production: 533 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2005 / Ramsey 2005
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before Pressing
    Pressing: Bucher Pneumatic Press Whole Berry
    Wild Yeast Fermenting: Open Barriques 1st Fill French/American with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/American
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 06.11.2017
    Maceration Period thereof Cold: 4 Days 4 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI85%/PR15%
    Average Yield Balling: 39.2hl/ha 23.3°Bx
    Alcohol Residual Sugar: 13.8% 2.4 g/ltr
    Acidity Addition Total Acidity pH: None 5.4 g/ltr pH 3.6
    Tannin Addition Total Extract: None 29.6 g/ltr
    Total Sulphur thereof free: 0.041 g/ltr 0.011 g/ltr
    Production: 1,166 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
    Our -Customers can buy directly from our website:
  • Whole Lotta Love

    Limestone Rocks R465.00
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Walker Bay
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before(PI+PR) and at(SH) Pressing
    Pressing: Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH)
    Wild Yeast Fermenting: Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 19.02.2015 to 18.03.2015
    Pressing Date: 01.02.2017
    Blending Date: 01.02.2017
    Bottling date: 13.02.2017
    Maceration Period thereof Cold: 10 to 16 Days 4 to 6 Days
    Alcoholic Fermentation Period: 16 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI59%/PR21%/SH20%
    Average Yield Balling: 21.7 hl/ha 24.6°Bx
    Alcohol Residual Sugar: 14.7% 3.0 g/ltr
    Acidity Addition Total Acidity pH: None 5.7g/ltr pH 3.6
    Tannin Addition Total Extract: None 34.5 g/ltr
    Total Sulphur thereof free: 0.044 g/ltr 0.016 g/ltr
    Production: 1,012 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Type Red Blend with Pinotage
    Ecological Status: Vegan - Certified Organic (in transition)
    Appellation: Estate Wine of Origin Springfontein Rim
    Soil: High Alkaline Maritime Limestone
    Rootstock Year of Planting: Richter 99 2003 / Ramsey 2003
    Cultivars Clones: Pinotage PI48A / Petit Verdot PR400D / Shiraz SH21A
    Harvest: Multiple Passages by Hand
    Pre-Cooling: 1 Night at 5°C in Cold Room
    Sorting: Multiple Passages by Hand
    Destemming/Crushing: Before(PI+PR) and at(SH) Pressing
    Pressing: Bucher Pneumatic Press Whole Berry(PI+PR) / Whole Bunch(SH)
    Wild Yeast Fermenting: Open Barriques 1st Fill French/Hungarian with Manual Punch-downs 7 Days each 2nd Hour
    Maturating: Barriques 1st Fill French/Hungarian
    Yeast Addition Filtrating: None None
    Harvest Date: 04.03.2016 to 30.03.2016
    Pressing Date: 19.03.2016 to 15.03.2016
    Blending Date: 18.10.2017
    Bottling date: 13.11.2017
    Maceration Period thereof Cold: 10 to 16 Days 4 to 6 Days
    Alcoholic Fermentation Period: 10 Days
    Share Anaerobic Malolactic: 0% 100%
    Blend Composition: PI59%/PR21%/SH20%
    Average Yield Balling: 34.5hl/ha 23.7°Bx
    Alcohol Residual Sugar: 14.0% 2.8 g/ltr
    Acidity Addition Total Acidity pH: None 5.6 g/ltr pH 3.6
    Tannin Addition Total Extract: None 30.6 g/ltr
    Total Sulphur thereof free: 0.047 g/ltr 0.012 g/ltr
    Production: 1,121 btl à 0.750 ltr
    Chemical Analysis before Bottling
    Currently not based in South Africa? Find the distributor for your country of choice here:
    THE DISTRIBUTION
    Our -Customers can buy directly from our website:
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